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Smoked salmon

chick533chick533 Posts: 49
Brined last night, air dried, smoked for 2 hours @ 220 with pecan and apple. Gets better when it's cold. Great for salads, dips etc
2XLBGE, Large BGE, Medium BGE, Mini, 36" Blackstone
Raymore, MO


  • lousubcaplousubcap Posts: 19,436
    Great outcome.  Looking like a banquet waiting to happen.

    FWIW- I find that exercising diligence with establishing the pellicle before laying the salmon on the smoke is the key to success.  That tacky surface just wants to inhale the aromatics.  
    However you get there-the end game is what matters.  Great cook.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • OhioEggerOhioEgger Posts: 550
    I never realized how much great smoke flavor you could get in a salmon fillet until I started doing them on the BGE. Awesome tool!
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
  • BBQBuddyBBQBuddy Posts: 275
    edited August 2016
    @chick533 - Looks delicious.  What was the brine mixture, please?
    2 Large BGE, MiniMax, Miami, FL

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